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American Lasagna

Source of Recipe

Rosemary Stoker


Recipe Introduction

"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."

List of Ingredients

1 1/2 pounds lean ground beef
1 onion chopped
2 cloves garlic minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 can diced tomatoes (29 ounce)
2 cans tomato paste (6 ounce)
12 dry lasagna noodles
2 eggs beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese shredded
2 tablespoons grated Parmesan cheese


Recipe

1 In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

2 Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

3 In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

4 Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

5 Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Makes 8 servings